The Instant Pot Bible: Poached Salmon with Horseradish Sauce
  1. Mix the broth, wine, lemon, dill, peppercorns, and bay leaf in a 6- or 8-quart cooker. Set the salmon skin side down in the broth mixture. Lock the lid onto the pot.
  2. Set the machine for PRESSURE COOK or MANUAL. Set the level for LOW. The valve must be Closed. Set the time for 4 minutes with the KEEP WARM setting off. If necessary, press START.
  3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Remove the hot insert from the cooker and set aside at room temperature for 10 minutes, then set the insert (with the salmon inside) on a towel on a shelf in the refrigerator and cool for 1 hour.
  4. Meanwhile, whisk the mayonnaise, sour cream, lemon juice, dill, horseradish, chives, and pepper in a small bowl until smooth. Cover and refrigerate until you’re ready to serve.
  5. After an hour, transfer the salmon from the insert to a platter. Discard the liquid and solids in the insert. Slice the fish and serve at once — or cover and refrigerate for up to 2 days, offering the horseradish sauce on the side.
Recipe Notes

Serving suggestions:

• Serve portions of the salmon on Boston lettuce leaves with sliced radishes, chopped tomato, and/or sprouts, all topped with the horseradish sauce.

• Make an easy salmon salad for sandwiches by chopping the poached salmon and mixing it right into the horseradish sauce.